Delightful Doughnuts

(from Beard on Bread)

1/2 package active dry yeast
2 tbsp warm water (110-115 deg)
1/2 cup granulated sugar
1 egg
1 cup warm milk (or 1/2 cup evaporated milk plus 1/2 cup warm water)
2 tbsp melted butter or margarine
3 3/4 cups sifted all-purpose flour
Lard, shortening, or cooking oil for deep frying
Confectioners' sugar or additional granulated sugar
1/2 tsp salt

Place the yeast in a mixing bowl, add the warm water, and stir. Add the sugar and mix well. Let stand 10 or 15 minutes to proof. With the hands or 2 wooden spoons, stir in the egg, then the milk, melted butter, flour, and salt. Continue to stir until the dough is springy. Brush the top of the dough lightly with additional melted butter or margarine and cover with waxed paper. Place in a warm, draft-free spot to rise until doubled in bulk, about 1 1/2 hours. (Note, however, that the dough is easier to roll out if put in the refrigerator to rise overnight, or at least for 4 hours.)

Punch down and roll out half the dough at a time to a thickness of about 1/2 inch. Cut with a floured doughnut cutter and place on a board or waxed paper to rise until doubled in bulk.

Heat 2" of oil to 370 and fry doughnuts until they are brown on one side, then turn to brown on the other side. Drain doughnuts on paper towels. Sprinkle with powdered sugar or drizzle glaze over the doughnuts.